Go Back
–+ servings
Roasted Chicken Leek and Butternut Squash Bake

Cozy Roasted Chicken Leek and Butternut Squash Bake Delight

A delightful one-pan Roasted Chicken Leek and Butternut Squash Bake that combines succulent chicken thighs with sweet, caramelized vegetables for a comforting family-friendly dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.33 lb Boneless Skinless Chicken Thighs Provides tenderness and moisture
  • Salt and Ground Black Pepper Essential for seasoning; adjust to taste
  • 1 tbsp Salted Butter or Olive Oil For browning chicken; olive oil can replace butter for dairy-free option
For the Vegetables
  • 1 Yellow Onion Sliced; adds sweetness and depth
  • 1.33 lb Butternut Squash Peeled and diced; adds sweetness and a creamy texture
  • 3 Leeks Cleaned and sliced; delivers a mild sweetness
  • 1 tbsp Chopped Garlic Or 3 cloves, crushed; for pungency and aroma
For Seasoning
  • 1 tsp Dried Parsley Flakes Adds herbal flavor
  • 0.5 tsp Dried Thyme Enhances the aromatic profile
  • 1 tsp Paprika Contributes warmth and color
For Baking
  • 1 cup Chicken Broth Preferably Better Than Bouillon; provides moisture
  • 3 oz Freshly Grated Parmesan Cheese About 80 g; adds a savory crust
  • Fresh Parsley Leaves, Chopped For garnish and freshness

Equipment

  • Frying Pan
  • ovenproof dish
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C fan (200°C/400°F/Gas Mark 6).
  2. Cut the boneless skinless chicken thighs into thirds and season with salt and pepper. In a hot pan, melt butter or heat olive oil, then sear chicken until golden brown, about 4-5 minutes.
  3. In the same pan, add more butter if needed, toss in the sliced onion and diced butternut squash, sprinkle with paprika, and sauté for 6-7 minutes until softened.
  4. Stir in cleaned and sliced leeks along with the chopped garlic. Continue cooking for an additional 5-7 minutes until leeks are tender.
  5. Transfer cooked vegetables into a large ovenproof dish and place seared chicken on top. Pour in chicken broth and sprinkle with Parmesan cheese.
  6. Cover with aluminum foil and bake for 15 minutes, then remove foil and bake uncovered for another 15 minutes until chicken is cooked through.
  7. Check chicken internal temperature is 165°F, season with extra salt and pepper to taste, and garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

This dish is perfect for busy autumn nights and can be customized with seasonal vegetables and spices to suit your taste.

Tried this recipe?

Let us know how it was!